Preheat the oven to 450 degrees F (232 degrees C).
Make a cross-wise slit in the top of the Breadfruit (1), then roast for an hour and a half to 2 hours until it is brown.
Let the breadfruit cool for about an hour, then peel off the outer skin using a small knife.
Cut into slices, then remove the brown center part.
Cover the Dried Smoked Herring (2 cup) with water in a pot and bring to a boil. Let boil over medium for 5 minutes, then drain and let cool. Once cooled, shred the herring into small pieces.
Heat the Coconut Oil (2 tablespoon) in a wide pan on a med flame, then add the Onion (1), Garlic (3 clove), Fresh Thyme (4 sprig), Scotch Bonnet Pepper (1/4), and Freshly Ground Black Pepper (1/4 teaspoon). Turn the heat to as low as it will go and cook gently for 3 minutes.
It’s time to add the Fresh Parsley (1 1/2 tablespoon) to the pot, stir well then add the shredded herring.
After a minute or so you can add the Grape Tomatoes (5) and stir well on low heat.
Give it about 3-4 minutes, then add the Green Cabbage (1/4) and stir. Cook for another minute or two. Cook longer if you wish. Adding salt to this dish is not necessary as the salty element the smoked herrings bring is enough. However near the end you can taste and adjust the salt to your liking
Turn the heat up to medium and add the breadfruit slices. All you have to do now is coat the breadfruit with the smoked herring base and warm through. Usually 3-5 minutes.